15gdried mushrooms(dried mixed mushrooms, portobello or porcini will all work well)
2tbsprapeseed or olive oil
1onion,peeled and finely sliced
1leek,trimmed and finely sliced
2garlic cloves,peeled and crushed
200gpurple sprouting broccoli
30gmixed seeds(I used pumpkin, sunflower & linseed)
Pour boiling water over the dried mushrooms until just covered, then leave aside to soak. Preheat the oven to 200C/400F/Gas Mark 6.
In a large ovenproof casserole dish, heat the oil and gently cook the onion, leek and garlic for 3-4 minutes until soft. Whilst this is cooking, trim the ends from the broccoli, and slice the stalks diagonally into 2-3cm chunks.
Remove the mushrooms from their soaking liquid, (don't tip it away!), chop them finely and add to the pan. Add the broccoli and farro and stir well to combine. Tip the mushroom soaking liquid into the pan, followed by the stock, and bring to the boil. Taste the broth, and season with salt and pepper as required.
As soon as it has boiled, place the lid on your casserole dish, (or cover with foil if it doesn't have a lid), and place in the oven with a timer set for 25 minutes.
In a bowl, toss together the breadcrumbs, seeds and olive oil. After 25 minutes, remove the lid (or foil) from the casserole dish, stir the farro then level off the top and scatter over the breadcrumb crust. Return to the oven for 10 minutes until the crust is golden brown and crispy.